Get ready for spooky, sweet treats that your kids are going to absolutely love- Meringue Ghost Cookies!
These cute little spirits are crafted from a delicate, sweet meringue that’s light as air.
With their melt-in-your-mouth texture and a hint of vanilla, they’re a super fun addition to any Halloween celebration!
Made with just a handful of pantry staples, these cookies are simplicity at its finest.
And though they have such a fun and spooky look, these ghostly meringues are really easy to whip up.
Whether you make them for a Halloween party, a scary movies marathon, or just a fun baking project, these meringue ghosts are perfect for the spooky season.
Plus these can be decorated with miniature chocolate chip eyes, edible pen, or black icing to create cute or spooky faces too.
Light, airy, and slightly sweet with a hint of vanilla, this meringue cookie recipe tastes just as good as they look!
What Ingredients are in Meringue Ghost Cookies
This simple recipe is a boo-rrific Halloween treat! See what I did there?! But it is!
It’s the perfect treat for any time in October! After school snacks? Check! Party? Check!
- Egg Whites: This is what gives the meringue its fluffy, airy texture.
- Salt and Cream of Tartar: These help to stabilize the egg whites as they’re beaten to soft peaks.
- Vanilla Extract: Adds a touch of flavor to the sweet meringue.
- White Sugar: Sweetens the meringue and helps to create the stiff peaks.
- Remember no egg yolk! It’ll totally destroy your meringue recipes.
- Room temperature egg whites will whip better than cold eggs will.
- Decorate with cute candy eyes, little swirls of melted chocolate, miniature chocolate chips, or anything else you think up!
How to Make Meringue Ghost Cookies
This perfect meringue is great for Halloween Potlucks! Not too scary or gory, and perfect for little kids too.
- Preheat the oven and prepare your baking sheet with parchment paper or a baking mat.
- Combine egg whites, salt, cream of tartar, and vanilla extract in a large bowl using a hand mixer or stand mixer. Mix on medium speed until the egg whites are at the soft peak stage.
- Gradually add sugar while continuing to mix until it reaches stiff peaks.
- Fill a pastry bag with the meringue mixture and pipe ghost shapes onto the baking sheet.
- Bake the cookie sheets in the preheated oven, then allow them to cool in the oven to prevent cracking.
- Use a large round tip with the plastic bag to get the right ghost shapes.
- Use a whisk attachment on high speed to save your arm the workout.
How Long Do Meringue Ghost Cookies Last
These little meringue ghosts can last up to two weeks when stored properly.
Just keep them in an airtight container at room temperature to maintain their crispness.
You can also keep them in the fridge to help them last longer, but I find that I like them better warm on the counter.
And humidity can actually wreck them so if it’s really humid, then it’ll be really important for you to keep them in an airtight container.
Can You Freeze Meringue Ghost Cookies
For best results, I don’t recommend freezing these cookies.
They have such a delicate texture and it can be totally ruined when frozen and then defrosted.
They’re best enjoyed fresh!
What Do Meringue Ghost Cookies Taste Like
These meringue ghost cookies have a light, airy texture and a sweet, subtle flavor from the vanilla extract.
As with most meringues, they tend to be pretty light and sugary.
They literally melt in your mouth!
Are Meringue Ghost Cookies Healthy
While ghost meringues are a sweet treat- they are still cookies!
But they’re actually pretty low in calories compared to other desserts, as they’re mostly made from egg whites and sugar.
Enjoy them in moderation, as with all things.
Do Meringue Ghost Cookies Need to Be Refrigerated
No, meringue ghost cookies do not need to be refrigerated.
Just store them in an airtight container at room temperature to keep them crisp.
Yay for saving space in the fridge!
Can Dogs Eat Ghost Meringue Cookies
While these cookies aren’t toxic to dogs, the high sugar content makes them a bad idea for your furry friends.
You should always talk to your vet if you’re worried about your dog’s health.
But I recommend moving these back from the edge of the counter if you’ve got a jumper and instead keep the dog treats handy.
How to Fix Sticky Ghost Meringue Cookies
If your meringue cookies are sticky, it might be due to humidity or not being baked long enough.
You can try to fix this by placing them back in the oven at a lower temperature for a longer time to help them dry out.
What to Serve with Ghost Meringue Cookies
Meringue ghost cookies are a standalone treat, but you can serve them with a warm cup of cider or a hot cocoa for a perfect Halloween treat!
They also go great on a cookie table or with other spooky treats.
Here are some great recipes for you to get started with:
- Strawberry Hot Cocoa Bombs
- Slow Cooker Cranberry Apple Cider
- Spider Cookies
- Peanut Butter Hot Cocoa Bombs
- Crock Pot Apple Cider
- Halloween Band Aid Cookies
- Homemade Hot Cocoa Mix
- Vampire’s Kiss Mocktail
- Crock Pot Peppermint Hot Chocolate
- Mummy Cookies
Additional Halloween Recipes You’ll Love…
- Tootsie Roll Fudge
- Tootsie Roll Caramel Corn
- Band Aid Cookies
- Milky Way Hot Chocolate
- Nutter Butter Ghosts
- Peanut Butter Spider Cookies
- Vampire Mocktail
- Ghost Poop
- Halloween Chips and Dip
- Monster Eye Cookies
- Chocolate Brains
- Witches Fingers
- Mummy Hot Dogs
- Rice Krispie Pumpkins
- Halloween Popcorn Mix
Meringue Ghost Cookies are adorable, spooky, and super delicious! Everything you need for a great Halloween treat! Enjoy!
Get ready for Halloween with these adorable Meringue Ghost Cookies! Easy to make and a delight to eat, they’re the perfect spooky treat!
- Preheat oven to 225*F ←- not a mistake
- Line 2 baking sheet with non-stick foil, parchment paper or a baking mat.
- In a bowl (see Pro Tip below), combine egg whites (make sure there are NO YELLOW bits), salt, cream of tartar and vanilla extract.
- Blend well until egg whites have fluffed up and are at soft peak stage.
- As you continue to blend, slowly add sugar ¼ cup at a time mixing well between each addition.
- Continue to blend until mixture reaches stiff peaks. This could take up to 10 minutes so don’t give up!
- Once the mixture reaches stiff peaks, your batter is ready to go.
- Fill a piping bag fitted with a large round piping tip with batter.
- Squeeze your bag onto your cookie sheet and pull up to create a 3 dimensional tall ghost.
- Because these do not expand much, they can be close together on the baking sheet.
- Once the baking sheet is filled, place in the oven (one on each rack) and bake for 1 ½ hours.
- After the timer goes off, crack the oven door and let meringues sit in the oven until fully cooled to room temperatures - this will prevent cracking.
- Store in an air tight container.
Pro Tip: Meringue cookies do best in a glass or metal bowl. However, you can use a plastic bowl (as seen in photos) if you ensure it is VERY VERY clean. Most people have the best luck with glass or metal bowls.